Chicken Marinade

Making your own marinade is so rewarding, and fun. I always feel a little bit like an alchemist concocting a magical potion of which I’m not yet sure what the effects will be.

This marinade is a robust savoury yet slightly sweet blend of spices, tomato paste, soya and Worcester sauce with a dollop chutney. It sticks very nicely to meat while browning gorgeously, and can be used for any poultry meat or even pork.

Ingredients

  • 1 tbsp ground coriander seeds
  • 2 tsp Italian herbs
  • 0.5 tsp masala spice
  • 0.5 tsp paprika
  • 1 tbsp chicken spice
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 1 tbsp soya sauce
  • 1 tbsp Worcester sauce
  • 0.5 tsp Tabasco
  • 50 g tomato paste
  • 4 tbsp olive oil
  • 3 tbsp chutney

Mix it up

Use a mortar and pestle to pop and grind the coriander seeds.

While making this recipe, I enjoyed a cold glass of one of Vincent’s home brews: Helbok Lager

Add all the dry ingredients to a mixing bowl.

Now add all the wet ingredients.

Pippa thought I was about to give her a snack.

Whisk very thoroughly.

Place the chicken pieces in a dish and pour the marinade over them. Turn them over and coat well. Cover the dish with cling wrap or a lid and refrigerate for 30 minutes (or longer).

Cook, braai, grill or roast

We had a lovely chicken braai using this marinade.

Cook your chicken to perfection and enjoy!

Try this recipe

Chicken Marinade

  • Servings: 2
  • Difficulty: easy
  • Print

A robust savoury yet slightly sweet blend of pantry favourites. It can be used for any poultry meat and even pork.

Ingredients

  • 1 tbsp ground coriander seeds
  • 2 tsp Italian herbs
  • 0.5 tsp masala spice
  • 0.5 tsp paprika
  • 1 tbsp chicken spice
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 1 tbsp soya sauce
  • 1 tbsp Worcester sauce
  • 0.5 tsp Tabasco
  • 50 g tomato paste
  • 4 tbsp olive oil
  • 3 tbsp chutney

Directions

  1. Use a mortar and pestle to pop and grind the coriander seeds.
  2. Add all the dry ingredients to a mixing bowl.
  3. Now add all the wet ingredients.
  4. Whisk very thoroughly.
  5. Place the chicken pieces in a dish and pour the marinade over them. Turn them over and coat well. Cover the dish with cling wrap or a lid and refrigerate for 30 minutes (or longer).
  6. Cook your chicken to perfection and enjoy!

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